I love Eggplant Parmigiana so much that I wanted to make a meal out of it! Yes, I added proteins to this traditionnal recipe.
Your protein can be seitan, ground round or smoked tofu.
Prep : 20 min
Cooking : 30 min
Servings : 2 portions
1 big eggplant
¼ cup (70 g, 60 ml) cornstarch
1 cup (125 g, 250 ml) bread crumbs
3 tsp (15 ml) dried oregano
Tomato sauce (your favorite: bought or homemade)
Vegan cheese, grated (I used Gusta's Italiano)
Vegan Parmesan (homemade or bought, eg: Follow your heart)
Salt & pepper
Preheat the oven to 375 F (190 C).
Oil a baking sheet.
Slice the aubergine lengthways (about 2 cm thick).
Salt the eggplants on both sides and let them rest for 5 minutes.
Prepare 3 containers. Pour the cornstarch into the first bowl, a little water in the 2nd and the bread crumbs and 1tsp of oregano in the 3rd.
Take a slice of eggplant and coat with starch (shake to remove excess). Then immerse quickly in water and generously coat with bread crumbs. Repeat with each slice of eggplant.
Arrange the slices on the baking sheet, taking care to turn them, so there’s oil on both sides.
Toast in the oven for about 20 minutes, turning halfway through cooking.
Prepare a pyrex dish. Spread the tomato sauce. Add the seitan and the remaining oregano and mix.
Add the slices of eggplant, then the cheeze and parmesan cheeze. Return to oven for about 10 minutes, or until tomato sauce is hot.
Garnish with basil leaves. Add salt and pepper to taste.
Recipe adapted from La cuisine de Jean-Philippe, ses 100 meilleures recettes